My kids adore apples in any form but really love stewed apples, which I serve with this dish, it's a little bit of a bribe to encourage them to eat this because initially they were reluctant due to the presence of the stuffing, I would eat a plate of the stuffing on its own yet for them it's all about the meat!
I just LOVE this stuffing, it's so tasty and really keeps the meat moist.
For the stuffing:
30g of Butter
1 onion finely chopped
Large sprig of thyme, leaves picked
100g of breadcrumbs
1 large cooking apple, peeled and chopped into small cubes.
You will need
2x Free Range Pork Steaks split down the middle
Some butchers string
Method
Preheat oven to 180.
In a frying pan melt the butter over a medium heat. Add the onions and fry gently until they are soft but not coloured.
Add the thyme leaves and apple and take off the heat. Stir in the breadcrumbs and mix well. Season the stuffing.
Place one pork steak, split side up, on a roasting tray,place the stuffing on top, squeezing it together to stop it falling off the side. Place the second steak on top, split side down. There is a wide end and narrow end to steak so have the narrow end of the top steak over the wide end of the bottom steak.
Tie up the meat tightly with butchers string.
Add 100 ml of water to the bottom of the tray, cover tightly with tin foil, and roast for 40 mins, remove the foil and cook for another 20 mins.
Allow the meat to rest for 10 mins in a warm place before carving.
Serve with creamy mashed potatoes, stewed apple and roast veg for a delicious dinner.
You have just decided our dinner for tomorrow, that sounds completely delicious, thank you! X
ReplyDeleteI hope you enjoy it Emily, I'm all for comforting, traditional foods at this time of year.
DeleteJust to add, it was absolutely delicious :-)
ReplyDeleteOh I'm so glad you enjoyed it and thanks for letting me know what you thought of it x
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